Chocolate Cream Candy

Yield: about 3 1/2 dozen
Recipe from Oxmoor House

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Ingredients

  • 1/2 cup plus 2 tablespoons butter or margarine, softened
  • 3 1/2 cups sifted powdered sugar
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 6 (1-ounce) squares unsweetened chocolate

Preparation

  1. Cream butter; gradually add sugar and salt, beating until light and fluffy. Add vanilla; blend well.
  2. Shape dough into 3/4-inch balls. Place on waxed paper-lined baking sheets.
  3. Place chocolate in top of a double boiler; place over hot water, stirring until chocolate is melted.
  4. Using 2 forks, quickly dip balls, one at a time, into chocolate mixture; return to waxed paper-lined baking sheet. Chill on baking sheets until chocolate is firm. Store in airtight containers in a cool place.
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